Southwest White Chicken Chili
Warm up your weeknight dinners with this hearty Southwest White Chicken Chili, a flavorful twist on a classic comfort food! This creamy, protein-packed dish combines tender chunks of chicken breast with zesty canned green chilies, sweet corn, and hearty white beans, all simmered in a savory spiced broth elevated with cream cheese for a velvety finish. Infused with fragrant cumin, smoky paprika, and a hint of chili powder, this chili boasts bold southwestern flavors in every bite. Topped with fresh cilantro and a squeeze of lime for a bright, refreshing touch, it’s a crowd-pleasing meal that's perfect for cozy family dinners or serving at your next game-day gathering. Ready in just 45 minutes and ideal for busy weeknights, this one-pot dish is as easy to make as it is to devour!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts (cubed)
- 1 medium Yellow onion (diced)
- 4 cloves Garlic (minced)
- 1 medium Green bell pepper (diced)
- 2 teaspoons Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 4 cups Chicken broth
- 2 4-ounce cans Canned green chilies (diced)
- 2 15-ounce cans Canned white beans (drained and rinsed)
- 1 15-ounce can Canned corn (drained)
- 4 ounces Cream cheese (softened)
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
- 1 whole Lime (sliced, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the cubed chicken, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken and set aside.
In the same pot, add the diced onion, minced garlic, and green bell pepper. Sauté for 3-5 minutes until softened and fragrant.
Stir in the ground cumin, chili powder, paprika, remaining salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the chicken broth and stir well, scraping any browned bits off the bottom of the pot.
Add the cooked chicken back into the pot, along with the diced green chilies, white beans, and corn. Stir to combine.
Bring the chili to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes to allow the flavors to meld.
Stir in the cream cheese until fully melted and incorporated, creating a creamy texture.
Taste and adjust seasoning with additional salt or spices, if needed.
Ladle the chili into bowls and garnish with chopped cilantro and a squeeze of fresh lime juice. Serve warm.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1042 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
